Orange (fruit): Difference between revisions
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==Varieties== | ==Varieties== | ||
The ''sweet orange'' is the standard, grocery-store variety. It is eaten raw, by itself or in [[fruit salad]]s, or as a flavoring for various sauces and baked goods. In the [[United States]], frozen concentrated juice is the biggest ultimate use of the crop. | The ''sweet orange'' is the standard, grocery-store variety. It is eaten raw, by itself or in [[fruit salad]]s, or as a flavoring for various sauces and baked goods. In the [[United States of America]], frozen concentrated juice is the biggest ultimate use of the crop. | ||
The ''Seville orange'', also called the ''bitter'' or ''sour orange'', has too high a concentration of acids to be eaten directly; instead, it is used to make [[marmalade]]. | The ''Seville orange'', also called the ''bitter'' or ''sour orange'', has too high a concentration of acids to be eaten directly; instead, it is used to make [[marmalade]]. | ||
Other edible varieties are the ''Jaffa orange'', native to [[Israel]]; the ''blood orange'' or ''Maltese orange'', which has red pulp; and the ''navel orange''. | Other edible varieties are the ''Jaffa orange'', native to [[Israel]]; the ''blood orange'' or ''Maltese orange'', which has red pulp; and the ''navel orange''. | ||
Revision as of 13:07, 2 February 2023
Oranges are the fruit of several small trees and shrubs in the genus Citrus, cultivated for human consumption.
Oranges are native to tropical Asia, where they have been cultivated since prehistoric times. Today they are grown in tropical and subtropical zones all around the world. They grow best with light frosts in winter, but a heavy frost will ruin the fruit crop.
Varieties
The sweet orange is the standard, grocery-store variety. It is eaten raw, by itself or in fruit salads, or as a flavoring for various sauces and baked goods. In the United States of America, frozen concentrated juice is the biggest ultimate use of the crop.
The Seville orange, also called the bitter or sour orange, has too high a concentration of acids to be eaten directly; instead, it is used to make marmalade.
Other edible varieties are the Jaffa orange, native to Israel; the blood orange or Maltese orange, which has red pulp; and the navel orange.